Tuesday, March 29, 2011

Classic Risotto

5 c chicken, beef, or vegetable stock
1 bay leaf
5 peppercorns
1/2 tsp dried rosemary
2 TBSP butter
1 TBSP olive oil
1 small onion
1 clove garlic
1 1/2 c arborio rice
1/2 c parmesan cheese
generous grating of black pepper

Put stock in a saucepan with bay, pepper, and rosemary, and bring to a boil. Reduce heat to medium and let simmer.

Melt butter and olive oil together in a skillet on medium heat. Add onion and garlic and cook until browned. Add rice and cook 2-3 minutes to toast. Add just enough stock to cover rice. Stir often, and once stock is absorbed, add another ladle of stock. Repeat this process of adding stock and stirring often until absorbed for about 18-20 minutes.

Remove from heat, and add cheese and pepper. Stir to combine.

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